Chocolate Dipped Candied Blood Oranges

Step 1

Lay an orange on its side and cut the ends off, slice into ¼” rounds. Remove any seeds.

Step 2

Combine your water and sugar in a wide pan, or divide sugar and water between 2 pans. Ideally, you don’t want your slices to overlap. Bring to a boil and cook until the sugar has dissolved.

Step 3

Add the orange slices, in a single layer, and reduce heat to a simmer. Simmer in the liquid for 1 hour.

Step 4

Remove blood oranges to a cooling rack placed over a baking sheet.

Step 5

Allow to dry for 24 hours.

Step 6

To heat the chocolate, place a heatproof bowl over a pot with simmering water. Make sure the bowl doesn’t touch the water. Add butter or coconut oil and chocolate. Stir until the chocolate is completely melted and smooth, carefully take off the heat.

Step 7

Dip the dry, candied blood orange slices halfway in the chocolate. Place on a parchment paper lined baking sheet. Sprinkle with Fleur de sel or kosher salt on the chocolate side.

Step 8

Place the baking sheet in the refrigerator until chocolate has set.

*The addition of butter/coconut oil (fat) will ensure the chocolate will stick to the slices without sliding off.